Very good and quick. To make even quicker and turn it into an awesome 'scarole and bean soup...dont bother with the second pan. Pour olive oil in large pot, brown the garlic a little and toss the chopped escarole in. Wilt that down with the salt, pepper and red pepper flakes and then toss in the cans of beans right on top. Add 16oz vegetable broth and a healthy handful of Locitelli cheese and let it all cook down and simmer for 30 minutes. Best stuff on a rainy cold day and it freezes very well.
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Very good and quick. To make even quicker and turn it into an awesome 'scarole and bean...